Friday, September 21, 2007

Comfort Food - One Pot Chicken Biryani

I was raised in kadapa. My dad used to bring home this awesome chicken biryani home when I was growing up there. It was and is still the best biryani I have ever had.After 12 years of cooking, I have finally came up with a biryani recipe that is very darn close to taste as to the one I had in kadapa. So here is my one pot chicken biryani recipe. If you have a pressure cooker, use it. If not you can use a 5 quart pan. However, note that I use pressure cooker only to cook chicken but I do not cook the rice in the cooker with the whistle on.

Home made garam masala tastes much better than store bought one.

One pot Chicken Biryani


Chicken - 2 lbs boneless
Lemon Juice - 1 Tbsp.
Red Chilli Powder - 1 tsp.
Turmeric - pinch

Rice – Uncooked – 3 cups
Onions – 1 large – cut into thin slices
Tomatoes – 2 medium - sliced thin
Green Chillies – 3 slit length wise
Curry leaves – 6 minced
Mint leaves -1/2 cup minced
Coriander leaves– 1/2 cup minced
Ginger and Garlic paste – 1 tsp
Garam Masala – 1 Tbsp
Red chilli Powder – 1 tsp
Water – 4.5 cups
Salt to taste
Oil as needed
Butter – 1 Tbsp.

Dry Masala:
Bay leaf – 3
Cloves – 6
Cinnamon stick – 2 inch stick
Whole peppercorn – 4
Cardamom – 5
Cumin – 1/2 tsp
Black Cardamom ( Marathi mogga) - 1 piece
Javitri ( Mace) - 1 crushed to powder


Marinate the chicken over night or at least for an hour before cooking.

Heat oil in a pressure cooker with 1 Tbsp butter. Add the dry masala. Fry for 30 seconds to one minute. Do not burn them.

Add chillies, curry, mint and coriander leaves. Stir for a minute. Add
onions and saute till onions turn soft brown color.

Add ginger and garlic paste, salt, garam masala and red chilli powder and stir for
2 minutes. Add tomatoes to this and cook till they become soft.

Add the chicken and mix well. Season with salt enough for the chicken. Add half cup of water and put the lid on. Once the pressure comes out, put the whistle on for the pressure cooker and cook for one whistle and turn the stove off.

Let it rest till the whistle comes out without having to use any force. Remove the lid and turn the stove back on.

Add remaining water and rice and bring it to a boil. Mix and check for salt. Turn the flame to low and cook covered with a regular lid till rice is completely cooked.

If the cooked biryani seems sticky or mushy - take it out of the pan and spread it into a cookie or baking pan and let it sit in the oven for 10 minutes at 150 degrees.

No comments: